Directions :
-Preheat the oven to 350°F. Generously butter and flour a tube pan and set aside.
-Sift together the flour, pudding mix, baking powder and salt, set aside.
-In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
-Lower the speed of the mixer and add the sifted dry ingredients alternately with the milk and eggs beating well after each addition.
-After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
-Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles.
-It's recommended you bake this cake one position lower than the center of the oven for best results. [In the lower third of the oven] Bake for approximately 1 hour and 15-20 minutes.
-Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
-Cool in the tube pan for 20 minutes then remove the outer ring from the pan.
-Cool the cake completely on a cooling rack.
-To prepare the creamy lemon glaze: In a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
-Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
-Drizzle over the cooled cake.

Notes :
Serving suggestions: Serve with vanilla bean ice cream, fresh whipped cream, lemon curd or vanilla pastry cream and assorted berries. [raspberries, blueberries, strawberries]
My Aunt Beulah's recipe recommends checking the cake after it's been baking for 1 hour. Oven temperatures vary, and due to the combination of butter and oil, the top of this moist cake could over cook if not closely watched. After one hour, if the top is sufficiently browned, place a piece of aluminum foil on top to prevent over browning.